Mouthwatering Marshmallow Brownies

This box mix marshmallow brownie turns ordinary ingredients into a sweet, sticky masterpiece everyone will grab seconds of. The soft, gooey middle gives you that wonderful chewy texture while the chocolate topping pulls it all together into a dessert that'll make you swoon.

I whipped these up for my kid's pajama party and they vanished in seconds. They're now the must-have treat at all our family get-togethers, and I never bring any leftovers home.

Ingredients

• Brownie mix plus box ingredients: Makes a perfect fudgy foundation and saves you time while giving reliable outcomes every time
• Mini marshmallows: Create that signature sticky layer that gets puffy and lightly golden for an amazing texture difference
• Salted butter: Adds depth to the frosting and cuts through the sweetness with its rich taste
• Unsweetened cocoa powder: Brings intense chocolate flavor without making your frosting too sugary
• Vanilla extract: Boosts all the chocolate tastes with its warm aroma

Step-by-Step Instructions

Prepare the Pan:

Pick your baking dish based on how thick you want your treats. Go with a 9x9 inch pan for tall, chunky squares. Choose a 9x13 inch pan for slimmer brownies that serve more folks. Make sure they'll come out clean by giving the pan a good coat of cooking spray or putting down parchment paper with extra hanging over the sides for lifting.

Mix the Brownies:

Stick to the box directions exactly when measuring oil, water and eggs. Stir until just mixed, around 50 stirs, since too much mixing makes tough brownies. Your batter should look shiny with no dry spots. Pour it into your ready pan, making sure it reaches all corners for even cooking.

Bake the Base:

Stick it in a 350°F oven, right on the middle rack for the best heat flow. Cook for 30 minutes until almost done. Watch for the sides to start pulling back a bit, but the middle should still be a little soft when you poke it. This slight undercooking keeps your final treats nice and fudgy instead of dry.

Add Marshmallow Layer:

Take the hot brownies out and quickly scatter mini marshmallows all over the top, making one solid layer. Be sure they go right up to the edges for full coverage. Put it back in the oven for just 3 minutes so they puff up without getting too brown or melting away completely.

Create the Frosting:

Mix softened butter, powdered sugar, cocoa powder, milk and vanilla in a big bowl. Your butter needs to be soft but not melty for the right texture. Beat with a mixer starting slow then going faster until smooth with no lumps. Add tiny bits of milk or sugar to get it just right so it spreads nicely but doesn't run.

Apply the Topping:

Wait till the marshmallows are totally cool before adding frosting or it'll melt into them. Drop spoonfuls of frosting across the top, then use a gentle touch with a flat spatula to spread without tearing the marshmallows underneath. Work from the middle outward with light pressure for best results.

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I found out by accident that using a plastic knife works wonders for cutting these brownies. After ruining a batch with a regular knife, I tried plastic and the marshmallow layer doesn't stick to it, letting you get those perfect squares even with such sticky stuff.

Storage Tips

These treats stay good on the counter in a sealed container for up to 3 days. The marshmallow part soaks up moisture from the air so good storage keeps them nice. If you want them to last longer, put them in the fridge for up to a week, but know the marshmallows will get a bit firmer when cold. Let chilled brownies warm up before eating for the best feel in your mouth.

Creative Variations

Make these into rocky road treats by tossing 1 cup chopped walnuts or pecans into the brownie mix before baking. The nuts give a nice crunch against the soft marshmallow. For peanut butter fans, mix 1/4 cup warm peanut butter into the frosting before spreading. Another tasty option is sprinkling 1/2 cup shredded coconut over the marshmallows before the final bake for a vacation-like twist.

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Serving Suggestions

These brownies turn into an amazing dessert when warmed slightly and topped with vanilla ice cream. The difference between the cold ice cream and warm brownie feels like something from a fancy restaurant. For special events, arrange squares on a plate with caramel sauce drizzled over and a tiny sprinkle of sea salt. They also travel well in lunch boxes or picnic baskets for treats away from home.

FAQs About the Recipe

→ Can I use homemade brownie batter instead of boxed mix?

Sure thing. Your own brownie recipe works great as a replacement for the box mix. Just make sure you've got roughly the same amount of batter as an 18-ounce mix would give you for the best outcome.

→ How do I prevent overbaking the brownies?

Watch those brownies like a hawk during their first stint in the oven. Take them out when they've just set and don't wiggle anymore, since they'll cook a bit more from leftover heat.

→ Can I double the frosting recipe?

You bet! If you're crazy about frosting and want it thicker, just double up on all the frosting stuff. This works really well if you're making thinner brownies in a 9x13 dish.

→ How should I store the brownies?

Put your brownies in a sealed container at room temp and they'll stay good for about 3 days. Want them to last longer? Stick them in the fridge and they'll keep for up to a week.

→ Can I add extra toppings?

Go for it! Crushed nuts, colorful sprinkles, or even some drizzled caramel or melted chocolate can make your brownies even more exciting.